The last time I served this dish to my husband he told me that this dish is pretty much Dahl. I have never heard of Dahl before and he had to explain to me that it is a dish (stew, curry, soup) prepared with pulses. It is also spelled Daal, Dal and Dhal. My husband travels to many countries throughout Africa and ordered Dahl for dinner one Meat-free Monday whilst in Tanzania.<\/p>\n

As we all know and love to do, curries are normally eaten with either rice or naan bread or in a roti. My favourite of the lot is naan bread, especially sweet peshwari naan. Pasta and bread is something that is only eaten over weekends in our house, so I had to think of something else to serve this red lentil curry with. The sweet potato crisps are PERFECT to scoop up all of the deliciousness in your bowl without adding too many carbs.<\/p>\n

Tip: If you have never dry cooked your spices before you add it to any curry, you are missing out on some serious flavour. Be sure to try this next time you make curry \u2013 it really intensifies the flavours.<\/p>\n

This is a simple dish for Meat-free Mondays and it is Vegan and Gluten-free.<\/p>\n

Let me know what you think.<\/p>\n

xxx<\/p>\n

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